Cape Cod Organics

Slow Food Dinner – Feb 19th / CSA Discussion

by Slow Food Cape Cod on February 4, 2009

 

Great News – Chef Jerome Watkins has offered to host yet another Slow Food Dinner for us at Willy’s in Eastham, this time it is a rabbit tasting menu. His focus is to use local, organic foods and one taste says it all – “local foods rule”. Last month was such a success we had about 50 people gather at Willy’s and enjoyed a meal together. We are also going to have a discussion on CSA – community supported agriculture. We have invited Donna from Cedar Spring Herb Farm to educate us on her CSA-W (includes wellness). This is the  second year Cedar Spring Farm will be offering a CSA-W, so it will be great to support the effort.  See the menu below for the scrumptious details of our next culinary adventure.  Many thanks to Tim Friary from Cape Cod Organics, Julie WInslow from Cape Coastal Farm, E&T Farm and Cottage Street Bakery for their support and contributions to our dinners. Profits will be donated to a local farm to assist in getting them past the snow season. Email to me if you plan to attend, vegetarian option is available. We have been setting up a long table so we can all sit together, so come on your own, or bring a friend/significant other. Information will be on hand for some of the Cape’s CSA’s – a great way for coproducers (the consumer) to create a direct relationship with a farm and recieve a weekly basket of produce – a win/win for all.

Dinner Details:

Where: Wily’s in Eastham – Route 6 255-6370

When: February 19th at 7:00 PM

Price: $40.00 per person (plus tip)

RSVP: Mary at slowfoodcapecod@nullgmail.com

MENU
First Course

Julie’s organic purple kale soup, with local winter vegetables, and just dug baby potatoes

Second Course

Rabbit Tasting

Handmade pappardelle with rabbit meatball, and hearty ragout,

Braised leg with carrot and fennel flan, and marinated truffled loin, veggie du jour and herb infused jus

Third Course

Hydroponic mixed greens, pickled red onions, Gruyere stuffed buttermilk pastry served with plum preserve

Fourth Course

Carrot & cardamon cupcake, quenelle of toasted walnut icing, candied julienne haystack, and essence of carrot

 

 

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Venison – An Invitation to Dinner – Jan. 22nd

by Slow Food Cape Cod on January 3, 2009

Venison Focus Menu

Wellfleet Oyster Stew with Surprise Package

Assiette of Venison Civet of Leg & Pan Roasted Loin

Heirloom Sweet Potatoes w/ Veggie Du Jour & Pomegranate Infused Venison Jus

Pear Confituture, Blood Oranges, Crusted Almonds, and Cheese Du Jour

Flourless Chocolate Beet Cake, with Candied Beets, Cumquats & Cheese Fondue

Please join us for a season’s bounty dinner, to kick off 2009, for Slow Food Cape Cod.  It is a great way to start our year by sharing local foods together. Proceeds from our dinner will go to Slow Food Cape Cod, to support our efforts. Chef Jerome Watkins, will be leading the helm, and has created a scrumptious menu. Cape Cod Organic Farm will be providing the brussels sprouts, turnip greens and sweet potatoes. Orleans Wine and Spirit are offering suggestions for pairing wines to compliment each course. Local oysters from Wellfleet will be kicking us off, and a cheese tasting will be included. Willy’s World Wellness & Conference Center, in Eastham, is donating their space to gather our troops. The focus of the meal is Venison, which is healthy, local and prepared by Chef Jerome sure to please. We are also offering a vegetarian option (for folks like me……who carry the spirit of Tony Bourdain, food as adventure,  but just draw a much finer line). Let us know in advance if you opt for vegetarian. Sign up is a simple email back, or at Willy’s we have a list going.

Date: Thursday, January 22

Time: 6:30 PM

Place: Willy’s World Wellness and Conference Center, 4730 State Highway, North Eastham, 508-255-6370

Price: $40.00 per person (plus tip)

RSVP: email to Mary or sign up at Willy’s

 

POSTED BY: Mary DeBartolo – Slow Food Cape Cod Convivium Leader

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